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| Spinach and sun-dried tomato stuffed pork loin with baby bok choy |
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ליווי נערות
Serves 4
2 tablespoons each: black, pink, green and white peppercorns
1 tablespoon coriander seeds
6 tablespoons coarse salt
¼ cup Extra-virgin olive oil
1 cup sun-dried tomatoes packed in oil (drained)
3 cloves garlic, peeled
2 tablespoons fresh oregano leaves
4 pounds fresh spinach, stems removed, leaves washed thoroughly and spun dry
3-4 pound pork loin, asks your butcher to butterfly it for you.
2 pounds baby bok choy
Cheesecloth
Twine
3 tablespoons Sesame oil
Preheat oven to 500º.
Grind peppercorn mix in a coffee mill or spice grinder until coarse. Add pinch of salt and 2 tablespoons olive oil. Grind until mixture forms a spreadable paste, adding more oil if necessary. Set aside.
In a food processor, mix sun-dried tomatoes, garlic, oregano, 1 teaspoon salt and 1 teaspoon pepper until it forms a paste. Add oil if necessary.
Bring a medium pot of salted water to a boil, prepare a bowl with iced water. Add spinach for just a second and remove it in to the cold water. Wring wilted spinach in cheesecloth to remove excess liquid or spin dry.
To assemble pork loin: Lay butterflied loin flat, cut side up. Spread spinach evenly. Next, layer the sun-dried tomato mixture. Roll the pork loin in the direction in which it was cut when butterflied. Tie with cooking string at 2-inch intervals; secure enough to keep pork loin from losing its shape or unrolling.
Rub outside of pork loin with peppercorn mixture. Roast for 10 minutes at 500º. Reduce oven temperature to 375º and continue cooking for an additional 20-25 minutes.
Meanwhile, bring a medium pot of salted water to a boil for the bok choy. Blanch bok choy in gently boiling water until tender but not wilted. Drain in colander.
To test for doneness, pierce pork loin with a wooden skewer. It is done when juices run clear or when internal temperature reaches 140º. Remove pork from oven. Let it rest for 5 minutes before slicing.
Arrange slices on a serving platter or on plates. Drizzle bok choy with sesame oil. Remove string from pork and slice, showing cross section with spinach and sun-dried tomatoes. |
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